Beef Tea
Ingredients
Directions
Prepare
Cut the rump steak into small pieces and place it in a bowl with lukewarm water.
Cover the bowl and let it sit in a warm place to gradually heat for about 30 minutes.
Simmer and strain
Transfer the mixture to a lined saucepan and cover it tightly.
Bring it to a boil, skimming off any foam that forms.
After boiling once or twice, reduce the heat and let it simmer gently for 1 hour.
Strain the liquid and season to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rump steak
- Provides the meat flavour and dissolved protein that give the broth its body and savoury taste.
- Lukewarm water
- Acts as the solvent that slowly draws flavour and juices out of the meat.
The step that matters
Skimming the foam while bringing it to a boil. Foam is coagulated protein and impurities that rise as the liquid heats. Skimming it keeps the tea clear and clean-tasting instead of cloudy or greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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